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THE SALVATION ARMY Kitchen Supervisor in Des Moines, Iowa

Looking for a place where Doing the Most Good is a mission?


The Salvation Army, an international movement, is an evangelical part of the universal Christian church. Its message is based on the Bible. Its ministry is motivated by the love of God. Its mission is to preach the gospel of Jesus Christ and to meet human needs in His name without discrimination.

Location:133 East 2nd St, Des Moines, IA 50309

Hours :40 hours a week Sunday - Thursday

Rate of Pay:\$19.00/hour

Benefits:Total Compensation Package :Medical, Dental, Vision, Hearing, FSA, PTO, Sick Days, Paid Holidays and supplemental insurance products


1.Supervise kitchen staff.\ 2.Train and supervise beneficiaries assigned to the kitchen for work therapy and skill training.\ 3.Schedule kitchen workload to allow for timely meal preparation, serving and clean-up, as well as adequate beneficiary services (i.e. skill training).\ 4.Bi-weekly inventory of all unused items.\ 5.Plan menus and order food consistent with nutritional rehabilitation and budget constraints.\ 6.Cook and prepare food as needed (work alongside beneficiary staff when necessary).\ 7.Consult with professional staff as necessary concerning beneficiary services.\ 8.Inform Resident Supervisor and/or Director of Rehabilitation Services informed as to staffing needs.\ 9.Support the mission statement of The Salvation Army\ \ SUPERVISORYRESPONSIBILITIES\ Directly supervises one employee in the Kitchen and beneficiaries assigned to the kitchen for work therapy.\ Carries out supervisory responsibilities in accordance with The Salvation Army\'s policies and applicable laws.\ \ QUALIFICATIONS: To perform this job successfully, an individual must be able to perform each essential duty satisfactorily. The requirements listed below are representative of the knowledge, skill, and/or ability required. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions.\ \ Education and/or Experience\ Graduate of an accredited food service program.\ Minimum of one(1) year experience in institutional cooking with some management responsibilities.\ \ Language Skills:\ Ability to read and comprehend instructions.\ Ability to effectively present information in one-on-one and small group situations to clients and other employees.\ \ Reasoning Ability\ Ability to apply common sense understanding to carry out instructions furnished in written, oral, orschedule form.\ Ability to deal with problems involving several concrete variables in standardized situations.\ \ Clerical/MathematicsSkills\ Ability to add, subtract, multiply, and divide in all units of measure, using whole numbers, common fractions, and decimals.\ Ability to compute rate, ratio, and percent.\ \ CERTIFICATES, LICENSES, REGISTRATIONS\ \ PHYSICAL DEMANDS\ The physical demands described here are representative of those that must be met by an employee to successfully perform the essential functions of this position. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions.\ \ While performing the duties of this job, the employee is regularly required to stand; use hands to finger, handle, or feel; and talk or hear. The employee frequently is required to walk, reach with hands and arms. The employee must regularly lift and/or move up to 10 pounds, frequently lift and/or move up to 25 pounds, and occasionally lift and/or move up to 50 pounds. Specific vision abilities required by this job include close vision.\ \ WORK ENVIRONMENT\ The kitchen work environment is frequently warm and humid and the noise level is usually moderate.